A Night at The Wild Garlic Part 1: Local Food Sourcing

Last week, I went on a gastronomic tour of Dorset. Dorset is place I have wanted to visit for a while, as it has always looked so lovely on the River Cottage TV Series and after I heard, 2009 Masterchef winner Mat Follas was opening his restaurant in Beaminster, called The Wild Garlic I knew I definitely had to go!

This is the first of three posts about my experiences at The Wild Garlic. I had such a good time and I want to tell you all about it. If I did one post, it would be very long so I have broken it up into three bite – sized chunks for you. After this, there will be a post about my meal at the restaurant and my stay in the apartment above the restaurant. Finally, my series on Dorset will conclude on a visit to the River Cottage Canteen in Axminster.

I arrived at The Wild Garlic during a busy holiday weekday lunch service. I was greeted warmly by Mat and all his staff and shown to the apartment upstairs. More on this in another post. I put my stuff in the room and wandered back downstairs. Mat invites to go on a walk to get some supplies for the restaurant. This turns out to be a very short walk as we get the supplies from both the butchers and the fruit and vegetable shop across the square.

Our first stop was Nick Tett Family Butchers. From here, Mat purchased lamb loins, skirt steak, goats cheese and a few other bits and pieces. Everything in the butchers had local, free range or organic attached to it or in some cases all three. This is the kind of butchers shop that I would like to have over the road from me.

Our second and final stop was Fruit and Two Veg, a little bit further down the road pass the butchers. In the shop was a vast collection of local fruit and vegetables including asparagus, strawberries, spinach, rocket and mushrooms. I was in heaven. Mat and his sous chef brought lots of things for the restaurant from here, so many that I lost track but I know I ate a few of them in my meal that evening.I would love to have this shop around the corner from me.

Before, I even had my meal at the restaurant I was very impressed. As sometimes, restaurants say things are local but how local is local? In Mat’s case, local means over the road, which is the best kind of local. Don’t you agree?

I will be back soon with another post telling you about my fantastic meal at The Wild Garlic.

Happy Cooking! :-)

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6 responses to “A Night at The Wild Garlic Part 1: Local Food Sourcing

  1. How wonderful. and yes, this is local as local should be.

    I wish we still had some local suppliers here in my part of E London. But we do have some good farmer’s markets, where we can source excellent local foods, and talk to the people who have grown/made them. That is also local in spades :)

  2. Really lovely and I’m looking forward to the rest of the series.

    I agree with Lynne – living in a fab part of the Country, but the local village only has one shop that tries to source local.

    I love visiting the farms and growers here about – hopefully helping to bring their produce to the local communities :o

  3. I’m really looking forward to reading your other posts on this Jo. This one sets a great scene of the atmosphere and philiosophy of The Wild Garlic.

    It’s great to read that local for Mat means really really local. You are right, sometimes you wonder what some restaurants definition of local is – 10 miles, 30 miles, 50 or 100 miles? Can’t wait to read the next one.

  4. Pingback: A Night At The Wild Garlic Part 2: The Meal | Jo's Kitchen

  5. Pingback: A Night At The Wild Garlic Part 3: The Apartment | Jo's Kitchen

  6. Pingback: Trip to River Cottage Canteen, Axminster | Jo's Kitchen

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